IS 7535 : 1995 ( Reaffirmed 2000 ) (YWJJ!W) Indian Standard WINES - METHODS OF ANALYSIS ( First Revision ) ICS 67.160.10 @ BIS 1995 BUREAU MANAK OF INDIAN STANDARDS MARG BHAVAN, 9 BAHADUR SHAH ZAFAR NEW DELHI 110002 Llecember 1995 Price Group 9 Drinks and Carbonated Beverages Sectional Committee, FAD 14 FOREWORD This Indian Standard (First Revision) was adopted by the Bureau of Indian Standards, after the draft finalized by the Drinks and Carbonated Beverages Sectional Committee had been approved by the Food and Agriculture Division Council. Wines are obtained by alcoholic fermentation of fresh fruit juices such as grapes and possess the varietal character derived from the fruits or the principles produced during the fermentation. This standard includes the test methods for various parameters for evaluating quality of wines. This standard was originally published in 1975. A need was felt to revise the standard in the light of experience gained over the years and the current analytical practices followed in testing of wines. This revision incorporates additional test methods for determination of tannins as well as extracts. A separate Indian Standard IS 3752 : 19S9 `Methods of test for alcoholic drinks (first J-evision)' has been published. This standard is complimentary to IS 3752 : 1989. In reporting the results of a test or analysis made in accordance with this standard, if the final value! observed or calculated, is to be rounded off, it shall be done in accordance with IS 2 : 1960 `Rules for rounding off numerical values (P-raised)`. IS 7585 : 1995 Indian Standard WINES - METHODS OF ANALYSIS ( First Revision ) 1 SCOPE 4.2.2.3 Hydrometer - of suitable range (calibrated). 4.2.2.4 Thermometer - 6 to 50°C. 4.2.3 Procedure Measure 250-ml sample into a 500-ml distillation flask, note the temperature and add 50 ml water. Attach the flask to the vertical condenser. Distil almost 250 ml and make up the volume to 250 ml with water at the same temperature at which the sample was taken. 4.2.4 Hydrometer Method The hydrometer This standard prescribes the methods of analysis of wines. 2 REFERENCES The Indian Standards contain provision which through reference in the text, constitute provision of this standard. At the time of publication, the editions indicated were valid. All standards are subject to revision, and parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of the standards indicated in Annex A. 3 QUALITY OF REAGENTS Unless specified otherwise, pure chemicals and reagent grade water (see IS 1070 : 1992) shall be employed in the tests. NOTE - `Pure chemicals' shall mean chemicals that do not contain impurities which affect the results of analysis. method as given under IS 2302 : 1989 shall be followed. 4.2.5 Qknometer Method Determine the specific gravity of the distillate (4.2.1) with the help of a pyknometer at the required temperature and obtain corresponding ethyl alcohol content by volume from the tables given under IS 3506 : 1989. 5 DETERMINATION OF ACIDITY 4 DETERMINATION CONTENT 4.1 General OF ETHYL ALCOHOL For determination of ethyl alcohol content in wines, two methods have been prescribed, namely, Pyknometer Method and Hydrometer Method. Pyknometer Method (4.2.5) shall be the reference method. With the Pyknometer Method, a suitable correlation should be established for values obtained by the Hydrometer Method (4.2.4), which may be then used as a routine method. 4.2 Distillation of Sample 4.2.1 General Samples of wines having sulphur dioxide more than 35 mg per litre or volatile acidity (as acetic acid) exceeding 1.0 g per litre be neutralized prior to distillation with 2 N sodium hydroxide. To prevent bumping during distillation a few boiling chips or stones may be added. 4.2.2 Apparatus 4.2.2.1 Distillation assembly 4.2.2.2 Pyknometer 25 or.50 ml capacity. I Methods for determination ofpH, total acidity and volatile acidity have been prescribed-respectively in 5.1, 5.2 and 5.3. Any of these methods may be used depending on the requirements. 5.1 pH 5.1.1 Apparatus 5.1.1.1 pH meter 5.1.1.2 Beakers - lOO-ml. 5.1.2 Procedure pH shall be determined bypH meter as per instructions provided with the instrument. 5.2 Total Acidity 5.2.1 Apparatus 5.2.1.1 Burette 25 or50-ml, calibrated in 0.05Dr 0.1 ml. 5.2.1.2 Pipette - 5-ml. 5.2.1.3 Erlenmeyerflask - 500-ml. IS 7585 : 1995 5.2.2 Reagents 5.2.2.1 Sodium hydroxide solution - 5.2.4 Calculation 0.1 N , carTotal acidity as tartaric acid, g/litre = Ml x N x 0.075 x 1000 bonate free. 5.2.2.2 Phenolphthalein solution of 60 percent rectified spirit. 0.1 g in 100 ml 5.2.3 Procedure 5.2.3.1 Removal of carbon dioxide where Ml = volume in ml of sodium hydroxide solution used in titration, N = normality of sodium hydroxide solution, and M2 = volume in ml of the (wine) sample. 5.3 Volatile Acidity 5.3.1 Apparatus - Remove carbon dioxide, if present, by following any of the two methods: a) Place 25 ml sample of the material in a small Erlenmeyer flask and connect to water aspirator. Agitate for one minute under vacuum. b) Place 25 ml sample of the material in a small Erlenmeyer flask, heat to incipient boiling for 30 seconds, swirl and cool. 5.2.3.2 Place 200 ml of boiling distilled water in a Sellier's apparatus as shown in Fig. 1. 5.3.2 Reagents 5.3.2.1 Sodium hydroxide solution 0.025 to 0.05 N, standardized, carbonate free. 5.3.2.2 Phenolphthalein solution --0.1 of 60 percent rectified spirit. 5.3.3 Procedure Fit the Sellier tube into one hole of the rubber stopper into the other hole place an `L' shaped glass tube. Attach a short section of rubber hose to the end of the glass tube. Fit the rubber stopper to the 500-ml Erlenmeyer flask. Attach the flask to the ring stand and connect the Sellier tube to the distillation trap and the trap to the condenser. Start cold water running in the condenser. Place about g in 100 ml SOO-mlwide-mouth Erlenmeyer flask. Add 1 ml of phenolphthalein indicator and titrate to a faint but distinct pink colour. Pipette 5-10 ml of degassed sample (5.2.3.1) into the flask and titrate to the same end-point. In the case of dark and red wines some practice is needed to recognize the end-point detection since the colour change is not exactly the same as with the water. A better detection of the colour change may be obtained if a light source is placed under the flask. WINE SAMPLE -----BOILING WATER FIG. 1 SELLIERSAPPARATUS 2 IS 7585 : 1995 250 ml of distilled water in the SOO-mlErlenmeyer flask. Pipette 10 ml of decarboned wine into the Sellier tube and~slightly connect the trap and condenser. Place the 250-ml flask~(marked with a wax pencil at 100 ml) under the condenser outlet. Light the burner under the 500-ml Erlenmeyer flask and heat until steam. issues from the outlet. Now use the pinch-cock to close the outlet from the 500-ml flask thus forcing steam into the Sellier tube. The distillation should be conducted rapidly until 100 ml have been collected. Before removing the flame, open the pinch-cock. Place the flask containing the distillate onthe hot plate (operating on medium heat) and bring the contents to a boil. Do not allow to boil vigorously, nor continue the boiling more Add 3 drops of the than 30 seconds. phenolphthalein solution and titrate while still hot to a faint pink end-point using sodium hydroxide solution. Record the amount of sodium hydroxide used and its normality. 5.3.4 Calculntion Volatile acidity (expressed as acetic acid), g/litre, = Mt x N x 1000 x 0.060 M2 From the table given in Annex B, determine percentage by mass of extract in dealcoholized wine corresponding to the value of D. This figure multiplied by the value of D gives the extract in g/100 ml of wine. Calculate to express the result in g/l of wine. 6.2.1 Apparatus a) b) c) Constant temperature water-bath, Pyknometers - 50-ml, and Distillation assembly. 6.2.2 Calibration Fill thoroughly cleaned Pyknometer with recently distilled water and stopper it and immerse in constant temperature water bath with bath level above graduation mark on pyknometer_After 30 minutes, remove the stopper and with capillary tube adjust until bottom of meniscus is tangent to graduation mark. With small roll of filter paper, dry inside neck of pyknometer, stopper and immerse in water at room temperature for 15 minutes. Remove the pyknometer, dry it `and let it stand for 15 minutes and weigh. Empty the pyknometer, rinse with acetone, and dry thoroughly in air with suction. Let empty flask and stopper come to room temperature, and weigh. Mass of contained water = mass of filled pyknometer - mass of empty pyknometer. 6.2.3 Calculation Sp gr (s) = 2 where nu = mass of sample, and ntw = mass of water. 6.2.4 Procedure 6.2.4.1 Take 200 ml of sample in a 500-ml distillation flask containing about 25 ml of distilled water and a few pieces of pumice stone. Complete the distillation in about 35 minutes flask till thevolume in the flask nears the mark. Allow the distillate to come to room temperature, make up thevolume to 200 ml with distilled water and mix thoroughly. where Mt = volume in ml of sodium hydroxide solution, N = normality of sodium hydroxide solution, and M2 = volume of wine sample. 5.3.5 Fixed Acidity Calculate the fixed acidity as under: Fixed acidity = total acidity - volatile acidity x 1.25 6 DETERMINATION 6.1 General Three methods, namely, pyknometer Hydrometer method and Evaporation have been prescribed. 6.2 Pyknometer Method Specific gravity of sample and that of alcoholic distillate are determined and then the sp gr of de-alcoholized wine (D) is calculated, such that D=S+l-S' where S = sp gr of sample, and 5' = sp gr of alcoholic distillate. method, method OF EXTRACT 6.2.4.2 Find out the specific gravity of the distillate at the required temperature with the help of a pyknometer. 6.3 IIydrometer Method The residue for the alcohol distillation (4.2.1) is brought back to the original volume with water; then determine the specific gravity `D' of de-alcoholized wine using hydrometer. Determine percent by mass of extract in de-alcoholized wine corresponding to value of `LY. This figure X value 3 -IS 7585 i 1995 of D = g of extract per 100 ml of wine. Calculate to express in g/l of wine. 6.4 Evaporation Method 7.1.1.6 Standard invert sugar solution a) accurately 10 g of anhydrous dextrose into a 1-litre graduated flask and dissolve it in water. Add to this solution 2.5 g of benzoic acid, shake to dissolve the benzoic acid and make up the volume to the mark with water. This solution shall be freshly prepared daili. Standard dextrose solution - Dilute a known aliquot of the stock solution of dextrose [7.1.1.6(a)] with water containing 0.25 percent (m/v) of benzoic acid to such a concentration that more than 15 ml but less than 50 ml of it will be required to reduce all the copper in the Fehling solution taken for titration. Note the concentration of anhydrous dextrose in this solution as milligrams per 100 ml, prepare this solution fresh every day. 1 N. Stocksolution ofdextrose -Weigh This method shall be applicable for dry wines and wines containing extract less than 3 g per 100 ml and for sweet wines containing extract 3 to 6 g per 100 -ml. 6.4.1 Apparatus 6.4.1.1 Pipette - b) 50-ml. 75ml, flat-bottom, 6.4.1.2 Evaporating dishes platinum. 6.4.1.3 Oven 6.4.1.4 Water-bath 6.4.1.5 Desiccator 6.4.2 Procedure 6.4.2.1 In d?y wines, when extract content is less than 3 g/l 00 ml 7.1.1.7 Sodium hydroxide 7.1.2 Preparation of Control Take 50 ml sample in 75-ml flat-bottom platinum dish and evaporate on water bath to make syrupy consistency. Heat the residue for 2 to 5 hours in drying oven at 100°C. Cool the mass in desiccator and weigh as soon as room temperature is reached. Calculate the extract in g/l of wine. 6.4.2.2 In sweet wines, if extract content is 3-6g/lOOmI Treat 25 ml sample and calculate as above. 7 DETERMINATION OF REDUCING SUGAR Pipette25 ml of Soxhlet reagent into a 230-ml flask. Add 10 ml of 0.5 percent standard invert sugar solution, bring it to boil in 3 minutes and keep it boiling for 3 minutes ( using glass beads to prevent bumping). Add 5 drops of methylene blue indicator and titrate the solution while still hot with standard 0.5 percent invert sugar till faint blue and then add dropwise until the solution is reddish in colour. 7.1.3 De-alcoholization WZneSample and Decolourization of 7.1 Lane and Eynon (Fehling) Method 7.1.1 Reagents 7.1.1.1 Soxhlet reagent Mix equal amounts of solution A and solution B. a) Solution A - b) Dissolve 34.639 g of copper sulphate in wafter, add 0.5 ml of concentrated sulphuric acid of sp gr 1.84 and dilute to 500 ml. Filter the solution through asbestos. Solution B-Dissolve 173 g of Rochelle salt (potassium sodium tartrate) and 50 g of sodium hydroxide, dilute to 500 ml and allow the solution to stand for two days. Filter through asbestos. Take 100 ml of wine sample in a porcelain dish. Exactly neutralize with sodium hydroxide calculating the acidity (5.2) and evaporate to 50 ml. To this add 5 ml of lead acetate solution, enough activated charcoal and 2 drops of glacial acetic acid. Make the volume to 100 ml with distilled water. Filter this mixture into 2 g of disodium hydrogen phosphate in a beaker. 7.1.4 Procedure Pipette 20 ml of the clarified wine into an Erlenmeyer flask containing 25 ml of Soxhlet reagent. Bring it to boil and titrate with 0.5 percent invert sugar, with methylene blue indicator, to a brick red end point. Calculate the reducing sugar from the standard tables. 8 DETERMINATION OF TANNINS 7.1.1.2 Lead acetate solution - saturated, neutral. 7.1.1.3 Glacial acetic acid 7.1.1.4 Disodium hydrogen phosphate (Na2HP04) 7.1.1.5 Methylene blue solution - 0.05 g in 100 ml of water. 4 Two methods - Calorimetric method and Spectrophotometric method have been prescribed. Any of the methods can be followed for routine analysis, However, in case of dispute the Spectrophotometric method shall be the referee method. IS 7585 : 1995 8.1 Calorimetric 8.1.1 Reagent Method 8.1.1.1 Folin-Dennis reagent Prepare by adding 100 g of sodium tungstate (Na2W04, 2H20), 20 g of phosphomolybdic acid and 50 ml of phosphoric acid to 750 ml of water, reflux for two hours and dilute to 1 litre. 8.1.1.2 Saturated solution of sodium carbonate Prepare by adding 35 g of anhydrous sodium carbonate to 100 ml of water at about 80°C. Allow to cool overnight and seed with a few crystals of sodium carbonate (Na2COs,H20). 8.1.1.3 Standard tannic acid solution Prepare daily, by dissolving 100 mg of tannic acid in a litre of water. 8.1.2 Procedure Pipette 1 ml of wine into a lOO-ml volumetric flask containing 80 ml of water. Add5 ml of the FolinDennis reagent and 10 ml of the sodium carbonate solution and shake well and make to the mark. After 30 minutes compare the colour to that developed with standard tannic acid solution prepared in the same way. Standards containing 0.0,0.2,0.4,0.6,0.8,1.0, 1.2, 1.4, 1.6, 1.8,2.0 and 2.4 ml of the standard tannic acid solution should be useful. 8.2 Spectrophotometric 8.2.1 Reagents 8.2.1.1 Folin-Dennis reagent dilute to volume with distilled water. Mix well and determine absorbance after 30 minutes at 760 nm. Plot absorbance against mg of tannic acid/100 ml of wine. 8.2.3 Procedure Using 1.0 ml sample determine absorbance as above and obtain mg of tannic acid/100 ml from the standard curve. Calculate to express the value in g/l of wine. If absorbance is too great, repeat determination on 1 + 4 dilutions of sample. 9 DETERMINATION OF SULPHUR DIOXIDE 9.1 Free Suiphur Dioxide 9.1.1 Ripper Method 9.1.1.1 Reagents a) Iodine solution - 0.02 N, standardized. b) Sodium bicarbonate c) Starch indicator solution - Triturate 5 g of starch and 0.01 g of mercuric iodide with 30 ml of cold water and slowly pour it with stirring into a litre of boiling water. Boil for three minutes. Allow to cool and decant off the supernatant clear liquid. d) Sulphuric acid - 1 N. 9.1.1.2 Procedure Method Pipette 50 ml of wine into a 250-ml Erlenmeyer flask. Add 5 ml of starch indicator, 5 ml of sulphuric acid and pinch of sodium bicarbonate to expel air. Rapidly titrate the free sulphurous acid using iodine solution. The end-point .shall be the first darkening of solution to a bluish colour persisting for l-2 minutes. 9.1.1.3 Calculation Sulphur dioxide mgilitre = MtxNx32xlOOO M2 To 750 ml of distilled water add 100 g of sodium tungstate (Na2W04, 2H20), 20 g of phosphomolybdic acid, and 50 ml phosphoric acid. Reflux for 2 hours, cool and dilute to 1 litre. 8.2.1.2 Sodium carbonate saturated solution To each 100 ml of distilled water add 35 g anhydrous sodium carbonate, dissolve at 80°C, and allow to cool overnight. Seed with a few crystals of sodium carbonate (NazCos, H20) and after crystallization filter through glass wool. 8.2.1.3 Standard tannic acid solution 0.1 mg/ml. Dissolve 100 mg tannic acid in 1 litre of distilled water. Prepare fresh solution for each determination. 8.2.2 Preparation of Standard Curve Pipette 0.0 to 10.0 ml of standard tannic acid solution into lOO-ml volumetric flask containing 75 ml distilled water. Add 5 ml Folin-Dennis reagent and 10 ml of sodium carbonate saturated solution and 5 where Mt = volume in ml of iodine used, N = normality of iodine, and M2 = volume in ml of sample. 9.1.2 Distillation Method 9.f.2.1 Apparatus Round bottom flask - a) b) 250-ml, with ground glass, side arm and an air leak side inlet with a tube to the bottom of the flask. Absorption tubes - two, 200 x 25 ml connected in series, mercury manometer and water pump. 9.1.2.2 Reagents a) Hydrogen peroxide - 1 percent (m/v). b) Sodium hydroxide - 0.01 N. IS 7585 : 1995 c) Orthophosphoric acid 25 percent. 10.1.2Ammonium Prepared) - 5 N. Hydroxide (Accurately 9.1.2.3 Procedure Connect the round bottom flask to the two absorption tubes and to the manometer and water pump. Add 5 ml of hydrogen peroxide to each absorption tube. Pipette 10 or 20 ml of wine and 5 ml of orthophosphoric acid into the round bottom flask. Start the water pump and maintain the pressure of 70 to 80 mm while pumping, a steady stream of air through the air-leak inlet is maintained. After 15 minutes shut off the vacuum, lower the first absorption tube, and rinse off any liquid on the delivery tube. Titrate to a grey end-point with sodium hydroxide. Replace the tube on the apparatus and rinse the inside of the delivery tube and readjust theend-point if necessary. Now attach the other absorption tube and apply thevacuum for 15 minutes and proceed as above. Titrate the blank and subtract from the first value. One ml of 0.01 N sodium hydroxide is equivalent to 0.32 mg of SO2. 9.2 Total Sulphur Dioxide 9.2.1 By Distillation The procedure shall be the same as for free SO2 except that the round-bottom flask shall be heated during distillation on a low flame. The time of distillation shall be the same as before. 9.2.2 Ripper Method 9.2.2.1 Reagents 10.1.3 Sodium Diethyldithiocarbamate Solution - 0.1 percent in water. 10.1.4 AmylAcetate - copper-free. 10.1.5 MethylAlcohol - absolute, copper-free. 10.1.6 Sodium Sulphate - anhydrous 10.1.7 Standard Copper Solutions - 0.5,1.0,1.5,2 and 3 mg per litre. 10.1.8 Procedure Pipette 10 ml of each of the standard copper solutions into clear separating funnels. Add 1 ml of the hydrochloric acid-citric acid reagent to each of the tubes and mix. Now add 2 ml of ammonium hydroxide and remix. Then add 1 ml of the sodium diethyldithiocarbamate solution to each tube and shake. After a minute add 10 ml of copper-free amyl acetate and 5 ml of copper-free absolute methyl alcohol to each tube. Place the stop-cock on the funnel and shake for 30 seconds and then let it stand until the phases separate. Draw off~the lower aqueous phase completely and pour the coloured organic layer from the funnel into a small beaker. Add anhydrous sodium sulphate to the liquid until any cloudiness disappears. Stir and filter the dry organic phase through hard filter paper into a clean dry test-tube. For wines, red or white, use 10 ml and follow exactly the same procedure as for the standards. The amount of copper in the wine shall be approximately determined by visual comparison. 11 DETERMINATION 11.1 Reagents 11.1.1 Sulphuric Acid - concentrated. 11.1.2 Perchloric Acid - 70 percent. 11.1.3 Hydroxylamine Hydrochloride aqueous. 11.1.4 Phenolphthalein Solution alcohol, 0.1 percent. 10 percent, OF IRON Same as under 9.1.1.1 and the following: Sodium hydroxide 9.2.2.2 Procedure To 20 ml of wine sample in a flask, add 25 ml of the sodium hydroxide. Cool immediately and let it stand for 10 minutes for hydrolysis to complete. Add a pinch of sodium bicarbonate, 5 ml starch indicator and 10 ml sulphuric acid. Titrate rapidly with standard iodine (0.012 5 N) to a faint blue colour. One ml of 0.012 5 N iodine is equivalent to 0.8 mg of total sulphur dioxide. Calculate to express the result in mg./l of wine. 9.3 Bound SO2 It shall be the difference between the total sulphur dioxide (9.2) and free sulphur dioxide (9.1) SOz. 10 DETERMINATION 10.1 Reagents 10.1.1 Hydrochloric Acid Citric Acid Reagent One ml of concentrated citric acid. hydrochloric acid + 2 g of OF COPPER 1 N. in 50 percent 11.1.5 Ammonium Hydroxide - concentrated. 11.1.6 Standard Stock Solution of Iron 11.2 Procedure Pipette 2 ml of wine in 25 x 150-mm test-tubes previously marked at 10 ml. Evaporate to dryness, cool, and add 1 ml of sulphuric acid. Heat over a flame under a hood with care until the contents of the tube are completely liquefied. Allow to cool, and then add 0.5 ml of perchloric acid. Heat 6 1 mg/ml. IS 7585 : 1995 continuously until partial clarification has occurred; set aside to cool; and~then again add.0.5 ml of perchloric acid. Continue the digestion until the sample is clear and until all the excess perchloric acid has been evaporated off. At this stage set the tubes aside to cool. CAUTION : The digestion should be conducted behind a suitable shatterproof glass, because perchloric acid occasionally explodes during heating. 11.2.1 Add 2 ml of distilled water and a small piece (0.5 cm2) of congo red paper. Then add 1 ml of hydroxylamine hydrochloride and 1 ml of phenolphthalein. Titrate to the colour change (blue to a light red) of the congo red paper with concentrated ammonium hydroxide and set aside to cool. Then make up the volume to 10 ml with distilled water and transfer to standardized testtubes for photometers. comparison by photoelectric 11.2.2 Prepare a standard stock solution of iron to contain 1 mg iron per ml. Prepare from this standard stock solution a series of solutions containing known concentrations of iron (in mg per litre of iron). Run these solutions in accordance with the procedure given above for the sample, using all the reagents and following directions closely. Transfer them `to standard diameter test-tubes and cork tightly for use as a series of standards. These standards are stable for long period~and the procedure outlined automatically corrects for the iron in the reagents. In similar manner, the solutions can be used to establish a curve to be used with photoelectric calorimeter. In this case, however, a blank containing water instead of an iron solution but containing all the reagents shall be prepared. Use this blank to set the instrument to zero reading. ANNEX IS No. 1070 : 1992 2302 : 1989 A (Clause 2) Title Specification for reagent grade water (second revision) Tables for alcoholometry by Hydrometer method Cfirstrevision) IS No. 3506 : 1989 3752: 1988 Title Tables for alcoholometry pyknometer method) Alcoholicdrinks-Methodsoftest (first revision) (h) 7 1s 7585 : 1995 ANNEX B (CZmse 6.2) SPECIFIC GRAVITY AND DEGREES PLATO OF WINE EXTRACT, PERCENT g Extract in1OOg Wine 0.000 13 26 39 52 64 77 90 ,103 16 29 41 54 67 80 93 ,206 19 31 44 57 70 83 96 .309 21 34 47 60 73 86 98 .411 24 37 50 63 76 88 .501 14 27 40 52 65 78 91 .604 16 29 Specific Gravity at 20120~ 1.00250 55 60 65 70 75 80 85 90 95 1.00300 05 10 15 20 25 30 35 40 4.5 1.00350 55 60 65 70 75 80 85 90 95 1.00400 05 10 15 20 25 30 35 40 45 1.00450 55 60 65 70 75 80 85 90 95 BY MASS g Extract in1OOg Wine 42 55 68 80 93 .706 19 32 45 57 0.770 83 96 .808 21 34 47 59 72 85 98 ,911 24 37 49 62 ~75 88 1.001 14 26 39 52 65 78 90 .103 16 29 42 55 68 80 93 .206 19 32 44 57 70 Specific Gravity at ZO/20° 1 .ooooo 0.5 10 15 20 25 30 35 40 45 1.00050 55 60 65 70 75 80 85 90 95 1.00100 05 10 15 20 25 30 35 JO 45 1.00150 55 60 65 70 75 80 85 90 95 1.00200 05 10 15 20 25 30 35 40 45 8 IS 7585 : 1995 Specific Gravity at 20/20 1.00500 OS 10 15 20 25 30 35 40 45 1.005so 55 00 65 70 75 80 85 00 95 I .00600 05 IO is 20 25 30 35 10 45 1.00650 55 60 65 70 75 80 85 90 95 1.00700 05 10 15 20 25 30 35 40 45 g Extract in1OOg Wine a3 96 ,308 21 34 47 60 72 85 98 .411 24 37 50 62 75 88 .501 14 26 1.539 52 65 78 90 ,603 16 29 41 54 ~61 80 93 ,705 18 31 44 57 69 82 95 .807 20 33 46 59 73 L 84 97 .910 Specific Gravity at 20/20" 1.00750 g Extract in 100 g Wine 23 3.5 48 61 73 86 99 2.012 25 38 53 65 78 91 ,101 14 27 39 52 65 78 91 ,203 16 29 41 54 67 80 ,292 2.305 17 30 43 56 69 81 94 .407 19 32 45 58 70 83 96 ,508 21 34 47 55 60 65 70 75 80 85 90 95 1.00800 05 10 15 20 25 30 35 40 45 1.00850 55 60 65 70 75 80 85 90 95 1.00900 05 10 15 20 25 30 35 40 45 1.00950 55 60 6.5 70 75 80 85 90 95 9 lS7585:1995 Specific Gravity at 20/20" 1.01000 05 10 15 20 25 30 35 40 45 1.01050 55 60 65 70 75 80 85 90 95 1.01100 OS 10 IS 20 2.5 30 35 10 45 g Extract in 100 g Wine 60 72 85 98 .610 23 36 49 61 74 87 99 .I12 25 38 50 63 76 78 A01 14 26 39 53 L. 64 77 90 .903 15 28 40 53 66 79 91 3.004 17 29 42 55 3.067 80 93 ,105 18 31 43 56 69 81 Specific Gravity at 20/20" 1.01250 55 60 65 70 75 80 85 90 95 1.01300 05 10 15 20 25 30 3.5 40 45 1.01350 55 60 65 70 7.5 80 8.5 90 95 1.01400 05 10 15 20 25 30 35 40 45 1.01450 55 60 6.5 70 75 80 x5 90 9.5 g Extract inlOOg Wine 94 ,207 19 32 45 57 70 82 95 .308 21 33 46 c'1 71 84 96 ,409 21 34 47 59 72 85 97 SlO 23 35 48 61 73 86 98 .611 24 36 49 62 74 87 99 ,712 25 37 50 62 75 88 .800 13 I .(I1I so 55 60 65 70 75 x0 85 90 05 1.01200 OS 10 15 20 2s 30 35 -IO 35 IS 7585 : 1995 Specific Gravity at 20/20" 1.01500 05 10 15 20 25 30 35 40 45 I.01550 55 60 65 70 75 80 85 90 95 1.07 600 05 10 15 20 2s 30 35 40 45 7.01650 55 60 65 70 75 80 85 90 95 1.01700 OS 10 15 20 25 30 35 _)(I 45 g Extract in 100 g Wine 3.826 38 51 63 76 88 .901 14 26 39 51 64 77 89 4.002 14 27 39 52 65 17 90 .I02 15 28 40 53 65 78 90 ,203 16 28 41 53 66 78 91 304 16 29 41 54 66 79 91 ,404 17 29 42 Specific Gravity at 20/20" 1.01750 55 60 65 70 75 80 85 90 95 1.01800 05 10 15 20 25 30 35 40 45 1.01850 55 60 65 70 75 80 85 90 95 1.01900 05 10 15 20 25 30 35 40 45 1.01950 55 60 65 70 15 80 85 90 95 g Extract in 100 g Wine 54 67 79 92 ,505 17 29 42 5.5 67 4.580 92 ,605 17 30 42 55 68 80 92 .705 18 30 43 55 68 80 92 .805 18 30 43 55 68 80 93 ,905 18 30 43 55 68 80 93 5.006 18 30 43 55 68 11 Specific Gravity at 20/20" I .02000 05 10 15 g Extract in 100 g Wine 80 93 .106 18 30 43 55 68 80 93 20.5 18 30 43 55 68 80 93 .305 18 5.330 43 55 67 80 92 .405 18 30 43 55 67 80 92 .505 17 30 42 55 67 80 92 .605 17 29 42 54 67 79 92 Specific Gravity at ZORO" 1.02250 55 60 65 70 75 80 85 90 95 1.02300 05 10 15 20 25 30 35 40 45 1.02350 55 60 65 70 75 80 85 90 95 1.02400 05 10 15 20 25 30 35 40 45 1.02450 55 60 65 70 75 80 85 90 95 tg Extract in 100 g Wine ,704 16 29 41 54 66 19 91 ,803 16 28 41 53 65 78 90 ,903 15 28 40 52 65 77 90 6.002 15 27 39 52 64 6.077 89 .lOl 14 26 39 51 63 76 88 .200 13 25 38 50 63 75 87 ,300 12 20 25 30 35 40 45 7.02050 55 60 65 70 75 80 85 90 95 1.02 100 05 10 15 20 25 30 35 -IO 45 J.02150 55 60 65 70 75 80 85 90 95 1.02200 05 10 15 20 25 30 35 40 45 2 IS 7585: 1995 Specific Gravity at 20/20" 1.02500 05 10 15 20 25 30 35 40 45 1.02550 55 60 65 70 75 80 85 90 95 1.02600 05 10 15 20 25 30 35 40 45 1.02650 55 60 65 70 75 80 85 90 95 1.02700 05 10 15 20 25 30 35 40 45 g Extract inlOOg Wine 25 37 50 62 74 87 99 411 24 36 49 61 13 85 98 ,510 23 35 47 60 72 84 97 .609 21 34 46 59 71 83 96 .708 20 33 45 57 70 82 94 .807 6.819 31 44 56 68 81 93 .905 18 30 Specific Gravity at 20/20" 1.02750 55 60 ~65 70 75 80 85 90 95 1.02800 05 10 15 20 25 30 35 40 45 1.02850 55 60 65 70 7.5 80 85 90 95 1.02900 05 10 15 20 25 30 35 40 45 1.02950 55 60 65 70 75 80 85 90 95 g Extract in1OOg Wine 43 55 67 79 92 7.004 17 29 41 53 66 78 91 .103 15 27 40 52 64 77 89 .201 14 26 38 51 63 75 87 .300 12 24 37 49 61 74 86 98 .411 23 35 47 60 72 84 97 ,509 21 33 46 13 1s 7585 : 1995 Specific Gravity at 20/20" 1.03000 05 10 15 20 25 30 35 40 45 g Extract in1OOg Wine 1.558 70 83 95 .607 19 32 44 56 68 81 93 ,705 17 30 42 54 67 19 91 .803 16 28 40 53 65 71 89 901 14 26 38 50 63 15 87 8.000 12 24 36 48 61 13 85 98 .llO 22 34 46 59 Specific Gravity at 2Of20" 1.03250 55 60 6.5 10 7.5 80 85 90 95 1.03300 05 10 15 20 25 30 35 40 45 1.03350 55 60 65 10 75 80 85 90 95 1.03400 05 10 15 20 25 30 35 40 45 1.03450 55 60 65 70 15 80 85 90 95 g Extract in1OOg Wine 71 83 95 207 20 32 44 56 69 81 8.293 30.5 17 30 42 54 66 18 91 .403 15 21 39 52 64 76 88 .500 13 25 31 49 61 14 86 98 ,610 22 34 47 59 11 83 95 .708 20 32 44 56 68 1.03050 55 60 65 70 75 80 85 90 95 1.03100 05 10 15 20 25 30 35 40 45 1.03150 5s 60 65 70 75 80 85 90 95 1.03200 05 10 15 20 25 30 35 40 45 14 IS 7585 : 1995 Specific Gravity at 20/20" I .03500 05 10 15 20 25 30 35 40 45 1.03550 55 60 65 70 75 80 85 90 95 1.03600 05 10 15 20 25 30 35 40 45 1.03650 55 60 65 70 75 80 85 90 95 1.03700 05 10 15 20 25 30 35 40 45 g Extract in1OOg Wine 81 93 .805 17 30 42 54 66 78 90 .902 15 27 39 51 63 15 88 9.000 12 9.024 36 48 60 73 85 97 .109 21 33 45 58 70 82 94 .206 18 30 43 55 67 79 91 .303 16 28 40 52 64 76 Specific Gravity at 2Oi20 1.03750 55 60 65 70 75 80 85 90 95 1.03800 05 10 15 20 25 30 35 40 45 I .03850 55 60 65 70 75 80 85 90 95 1.03900 05 10 15 20 25 30 35 40 45 1.03950 55 60 65 70 75 80 85 90 95 g Extract in1OOg Wine 88 .400 13 25 37 49 61 73 85 98 .509 22 34 46 58 70 82 94 ,606 18 31 43 55 67 79 91 ,703 15 27 40 9.751 64 76 88 .800 12 24 36 48 60 73 85 97 .909 21 33 45 57 69 81 15 IS 7585 : 1995 Specific Gravity at 20/20" I .04000 05 10 15 20 25 30 35 40 45 1.04050 55 60 65 70 75 80 85 90 95 1.04100 05 10 15 20 25 30 35 40 45 1.04150 55 60 65 IO 75 80 85 90 95 1.04200 05 10 15 20 25 30 35 40 45 g Extract in1OOg Wine 93 10.005 17 30 42 54 66 78 90 .102 14 26 38 50 62 74 86 98 .210 23 34 46 59 71 83 95 .307 19 31 43 55 61 79 91 .403 15 27 39 51 63 10.475 87 99 .511 23 36 48 59 71 84 Specific Gravity at 2Of20" 1.04250 55 60 65 70 75 80 85 90 95 1.04300 05 10 15 20 25 30 35 40 45 1.04350 55 60 65 70 75 80 85 90 95 1.04400 05 10 15 20 25 30 35 40 45 1.04450 55 60 65 70 75 80 85 90 95 g Extract in 100 g Wine 96 .608 20 32 44 56 68 80 92 .704 16 28 40 52 64 76 88 .800 12 24 36 48 60 72 84 96 ,908 20 32 44 56 68 80 92 11.004 16 21 39 51 63 75 87 .lOO 12 23 35 47 59 71 83 16 IS 7585: 1995 Specific Gravity ilI 20/20" 1.04500 05 10 15 20 25 30 35 40 4s 1.04550 5.5 60 65 IO 15 80 85 90 95 I .0-IG00 05 10 15 20 25 30 35 40 45 1A)4650 55 60 65 70 75 80 85 90 95 1.04700 05 10 15 20 25 30 35 40 45 g Extract in1OOg Wine 11.195 .207 19 31 43 55 67 79 91 303 15 27 39 51 63 75 87 99 .411 23 35 46 58 70 82 94 .506 18 30 42 54 66 78 90 .602 14 26 38 50 61 73 85 97 .709 21 33 45 57 68 80 Specific Gravity at 20/20" 1.04750 55 60 65 70 75 80 85 90 95 1.04800 05 10 15 20 25 30 35 40 45 1.04850 55 60 65 70 75 80 85 90 95 1.04900 05 10 15 20 25 30 35 40 45 1.04950 55 60 65 70 75 80 85 90 95 g Extract in1OOg Wine 92 .804 16 28 40 52 64 76 88 900 11.912 23 35 47 59 71 83 95 12.007 19 31 42 54 66 78 90 .102 14 26 38 50 62 73 85 97 .209 21 33 45 56 68 80 92 304 16 28 40 51 63 75 17 IS 7585 : 1995 Specific Gravity a 120/20" 1.05000 05 10 15 20 25 30 35 40 45 1.05650 55 60 65 70 75 80 85 90 95 1.05100 05 10 15 20 25 30 35 40 45 1.05150 55 60 65 70 75 80 85 90 95 l.OS200 05 10 15 20 25 30 35 40 45 g Extract in1OOg Wine 87 99 .411 23 35 47 58 70 82 94 SO6 18 30 42 53 65 77 89 .601 13 12.624 36 48 60 12 84 95 .707 19 31 43 55 67 78 90 .802 14 26 38 49 61 73 85 97 909 20 32 44 56 68 spec1xc Gravity at 2Of20" 1.05250 55 60 65 70 75 80 85 90 95 1.05300 05 10 15 20 25 30 35 40 45 1.05350 55 60 `65 70 75 80 85 90 95 1.05400 05 10 15 20 25 30 35 40 45 1.05450 55 60 65 70 75 80 85 90 95 g Extract in1OOg Wine 79 91 13.oQ3 15 27 39 50 62 74 86 98 .109 21 33 45 57 68 80 92 .204 15 27 39 51 63 74 86 98 .310 22 13.333 45 57 69 80 92 .404 16 28 39 51 63 75 87 99 .510 22 34 46 57 18 IS 7585: 1995 Specific Gravity at 2Oi20" 1.05500 05 10 15 20 25 30 35 40 45 1.05550 55 60 65 70 75 80 85 90 95 1.05600 05 10 15 20 25 30 35 40 45 1.05650 55 60 65 70 15 80 85 90 95 1.05700 05 10 15 20 25 30 35 40 45 g Extract in1OOg Wine 69 81 93 .604 16 28 40 51 63 75 87 98 ,710 22 34 46 57 69 81 92 .804 16 28 39 51 63 15 86 98 .910 21 33 45 51 68 80 92 14.004 15 27 14.039 51 62 14 86 91 JO9 21 33 -44 Specific Gravity at 20/20" 1.05750 55 60 65 70 75 80 85 90 95 1.05800 05 10 15 20 25 30 35 40 45 1.05850 55 60 65 70 75 80 85 90 95 1.05900 05 10 15 20 25 30 35 40 45 1.05950 55 60 65 70 75 80 85 90 95 g Extract in 100 g Wine 56 68 79 91 .203 15 26 38 50 61 * 73 85 97 308 20 32 43 55 61 79 90 .402 14 25 37 49 60 72 84 95 .507 19 31 42 54 65 71 89 ,601 12 24 36 47 59 71 82 94 .706 17 29 19 IS 7585 : 1995 Specific Gravity at 2Oi20" 1.06000 05 10 15 20 25 30 3.5 40 45 1.06050 55 60 65 70 75 80 85 90 95 1.06100 05 10 15 20 25 30 35 40 45 1.06150 55 60 65 70 75 80 85 90 95 1.06200 05 10 I5 20 25 30 35 40 35 g Extract in1OOg Wine 14.741 52 64 76 87 .?I9 .811 22 34 46 57 69 81 92 904 16 27 39 50 62 74 86 97 15.009 20 32 44 55 ~67 79 90 .102 14 25 37 48 60 72 83 95 15.207 18 30 41 53 65 76 88 300 11 Specific Gravity at 24V2.0' 1.06250 55 60 65 70 75 80 85 90 95 1.06300 05 10 15 20 25 30 35 40 45 1.06350 55 60 65 70 7.5 80 85 90 95 1.06400 05 10 15 20 25 30 35 40 45 1.06450 55 60 65 70 75 80 85 90 95 g Extract in1OOg Wine 23 34 46 58 69 81 93 A04 16 27 39 51 62 74 86 97 .509 20 32 44 55 67 78 90 602 13 25 37 48 60 15.671 83 94 .706 17 29 41 52 64 76 87 !I9 .810 22 33 45 57 68 80 91 20 IS 7585 Specific Gravity at 20/20" 1.06500 05 10 : 1YY5 g Extract in 100 g Wine .903 14 26 38 49 61 72 84 95 16.007 19 30 41 53 65 76 88 99 ,111 22 lb.134 45 s7 69 80 91 ,203 15 26 38 49 61 77 /.. 85 95 ,307 19 30 41 53 65 76 88 99 ,311 22 34 4.5 57 68 Specific Gravity at 20RO" 1.06750 55 60 65 70 75 80 85 90 95 1.06800 05 10 15 20 25 30 35 40 45 1.06850 5.5 60 65 70 75 80 85 90 95 g Extract in 100 g Wine 80 91 SO3 14 26 37 49 61 72 83 16.595 18 30 41 52 64 76 87 99 .710 22 33 44 56 68 79 91 ,802 13 2s 36 48 59 71 82 94 .!I05 17 28 40 51 63 74 86 97 17.009 20 32 43 15 20 25 30 35 40 45 1.06550 55 GO 65 70 75 80 85 90 95 I .MhOO OS 10 1s 20 25 30 35 JO 15 I .06f150 55 60 65 70 7s 80 85 90 05 I .OhiOO 05 10 15 20 25 30 3s 40 -15 1.06900 0.5 10 15 20 25 30 35 40 45 1.06950 55 60 65 70 75 80 85 90 95 21 Bureau of Indian Standards BIS is a statutory institution established under the Bureau of Indian Standards Act, 1986 to promote harmonious development of the activities of-standardization, marking and quality certification of goods and attending to connected matters in the country. Copyright BIS has the copyright of all its publications. No part of these publications may be reproduced in any form without the prior permission in writing of BIS. This does not preclude the free use, in the course of implementing the standard, of necessary details, such as symbols and sizes, type or grade designations. Enquiries relating to copyright be addressed to the Director (Publications), BIS. Review of Indian Standards Amendments are issued to standards as the need arises on the basis of comments. Standards are also reviewed periodically; a standard along with amendments is reaffirmed when such review indicates that no changes are needed,; if the review indicates that changes are needed, it is taken up for revision. Users of Indian Standards should ascertain that they are in possession of the latest amendments or edition by referring to the latest issue of `BIS Handbook' and `Standards Monthly Additions'. This Indian Standard has been developed from.Doc : No. FAD014 ( 0014 ). Amendments IssuedSince Publication Amend No. Date of Issue Text Affected BUREAU OF INDIAN STANDARDS Headquarters: Manak Bhavan, 9 Bahadur Shah Zafar Marg, New Delhi 110002 Telephones : 3310131,33113 75,37194 02 Regional Offices : Central Eastern : Telegrams : Manaksanstha (Common to all offices) Telephone { 335 33166 38 41 17 37 84 99,37 85 61 37 86 26,37 9120 603843 602025 235 02 16,235 04 A2 235 15 19,235 23 15 832 92 95,832 78 58. 832 78 91,832 78 92 Manak Bhavan, 9 Bahadur Shah Zafar Marg NEW DELHI 110002 l/14 C. LT. Scheme VII M, V. I. P. Road, Maniktola CALCUTTA 700054 : Northern : SC0 335336, Sector 34-A CHANDIGARH 160022 Southern : C. I. T. Campus, IV-Cross Road, MADRAS 600113 Western : Manakalaya, E9 MIDC, Marol, Andheri (East) BOMBAY 400093 Branches : AHMADABAD. BANGALORE. BHOPAL. BHUBANESHWAR. COIMBATORE. FARIDABAD. GHAZIABAD. GUWAHATI. HYDERABAD. JAIPUR. KANPUR. LUCKNOW. PATNA. THIRUVANANTHAPURAM. Printed atPRINTGGRAPH, NM Delhi